Hot Spinach Dip is an easy, cheesy appetizer that belongs on the table anytime friends are stopping by or you’re planning snacks for a party.
It’s warm, creamy, loaded with spinach, and covered with a layer of melted cheese. Grab some tortilla chips, crackers, or toasted bread, and you’ve got something delicious to share.
This homemade baked spinach dip is especially great when you want a party appetizer that doesn’t require a bunch of extra work. Frozen spinach keeps things simple, and the creamy cheese mixture gives you that rich, comforting dip everyone expects.
You’ll need a large skillet to quickly cook the spinach with garlic before mixing everything together. An 8×8-inch baking dish is just the right size for baking this dip until the cheese on top is bubbling and lightly golden.
It’s ready in about 35 minutes, so you can make it for game day, holiday parties, or an appetizer before dinner. Serve it warm, with plenty of your favorite dippers nearby. That melted, cheesy topping is hard to resist!
Why You’ll Love This Hot Spinach Dip
Ready in About 35 Minutes
You don’t need to spend your whole afternoon making party food. This dip takes just 10 minutes to prepare, followed by a short bake in the oven.
Frozen Spinach Makes It Easy
There’s no need to wash and chop a bunch of fresh spinach. A package of frozen chopped spinach keeps prep simple, and you can keep one in your freezer for the next time you need an appetizer.
Plenty of Creamy, Cheesy Goodness
Cream cheese, mozzarella, and Parmesan give this dip a thick, creamy texture with a lightly browned cheese topping. Every scoop has plenty of cheesy goodness!
Easy to Serve with Different Dippers
Tortilla chips, crackers, toasted baguette slices, and fresh vegetables all work great with this dip. Set out a few choices so everyone can grab their favorites.
Great for Making Ahead
Hosting a party gets easier when you can prepare a few things early. You can assemble this dip ahead of time and keep it refrigerated until you’re ready to bake it.
Ingredient Substitutions
Olive Oil
Avocado oil or unsalted butter can replace the olive oil. Either one works great for cooking the garlic and spinach.
Frozen Chopped Spinach
Fresh spinach works too. Cook about 1 pound of fresh spinach until wilted, then squeeze out the excess moisture before adding it to the dip.
Cream Cheese
Neufchâtel cheese is a good substitute if you want something a little lighter. It still gives the dip a creamy texture.
Sour Cream
Plain Greek yogurt can replace the sour cream. Use full-fat Greek yogurt for a richer, creamier dip.
Mayonnaise
You can use an equal amount of sour cream or plain Greek yogurt instead. The dip may be slightly less rich, but it’ll still be creamy.
Mozzarella Cheese
Monterey Jack is a great alternative if you want a mild, melty cheese. Shredded provolone also works.
Parmesan Cheese
Grated Romano cheese is a good substitute. It has a slightly sharper, saltier taste, so you may want to reduce the added salt.
Onion Powder
A teaspoon of finely minced onion can replace the onion powder. Cook it with the garlic and spinach to soften it.
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Hot Spinach Dip
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- ½ cup grated parmesan cheese divided
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F.
- Lightly coat an 8×8-inch baking dish with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and cook for 2 minutes, stirring occasionally.
- Remove the skillet from the heat.
- Place the softened cream cheese, sour cream, and mayonnaise in a medium mixing bowl. Stir until smooth.
- Add ¾ cup mozzarella cheese, ¼ cup Parmesan cheese, onion powder, salt, black pepper, and optional red pepper flakes. Stir until combined.
- Add the cooked spinach and garlic to the cream cheese mixture. Stir until evenly mixed.
- Transfer the spinach mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ¼ cup mozzarella and ¼ cup Parmesan cheese over the top.
- Bake for 20 to 25 minutes, until the dip is hot, bubbling around the edges, and lightly golden on top.
- Let the dip rest for 5 minutes before serving.
Notes
Tips and Tricks
Remove Excess Moisture – Squeeze the thawed spinach thoroughly before using it. Too much water can make your dip thin and watery. Soften the Cream Cheese – Room-temperature cream cheese is much easier to mix and helps prevent lumps. Make It Ahead – Assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake when you’re ready to serve. A chilled dip may need a few extra minutes in the oven. Adjust the Heat – The crushed red pepper flakes add a little warmth. Leave them out for a milder dip, or increase them slightly if you enjoy spicy appetizers. Keep It Warm – Serve the dip in a warm baking dish so the cheese stays soft and creamy longer. Avoid leaving it at room temperature for more than 2 hours.Storing and Reheating
Refrigerating – Transfer leftover dip to an airtight container and refrigerate within 2 hours of serving. Store for up to 3 to 4 days. Reheating in the Oven – Place leftover dip in an oven-safe dish, cover with foil, and heat at 350°F until hot throughout. The center should reach 165°F. Reheating in the Microwave – Place a serving in a microwave-safe bowl and heat in short intervals, stirring between each, until heated through to 165°F. Freezing – Freezing isn’t recommended for the best texture. The cream cheese and sour cream can separate after thawing, leaving the dip grainy or watery.Nutrition
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